Quarter the eggplants lengthways and then cut into pieces 1-2 cm thick. Heat the oil in a pan and fry the aubergines in it. I use a coated pan because I save a little oil and the dish becomes lighter. The eggplants will have soaked up the oil quickly, but that doesn`t matter. When the eggplants turn brown, reduce the heat and wait for them to soften slightly (they will start to sweat). Now pour the soy sauce over the aubergines, stirring carefully. Add soy sauce until the aubergines are brown. I would try 2-3 tablespoons first. Add the thinly sliced garlic two minutes before the end. Season to taste with sugar and possibly salt.
This is a very classic Chinese recipe and a very spicy and rather salty dish. It is not a filling main meal, but is served together with other dishes. I like to combine it with spring stuffing (a very mild dish) or fried Chinese cabbage (delicate flavor). It should be eaten with rice with chopsticks, so do not overcook.
My Chinese friend Ding often cooked it for me and it`s wonderfully easy and quick to prepare.
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